- 3/4 cup [175 g] shortening
- 1 cup [200 g] sugar
- 2 eggs
- 1 teaspoon [5 mL] vanilla
- 2 1/4 cups [315 g] flour
- 1 1/2 teaspoons [7.5 mL] baking powder
- 1/4 teaspoon [1 mL] salt
- Flour
- Jam
- Almond frosting
- Green and red candied cherry halves, to decorate
Almond Frosting
- 1 1/2 cups [375 mL] icing sugar
- 1/4 teaspoon [1 mL] almond extract
- 1 1/2 to 2 tablespoons [22.5 to 30 mL] hot water
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- Cream together shortening, sugar, eggs and vanilla, using an electric mixer at medium speed.
- Combine together flour, baking powder and salt; add to creamed mixture, at low speed.
- Optional: chill for 1 hour for easier rolling.
- Roll a little dough at a time, onto a floured surface, until 1/8-inch [3-mm] thick.
- Cut dough into 2-inch [5-cm] rounds; transfer onto an ungreased baking sheet.
- Repeat with remaining dough.
- Bake cookies into a preheated 350°F [180°C] oven, for 8 to 10 minutes, until edges are lightly browned.
- Cool completely, onto racks.
- Meanwhile, prepare almond frosting.
- Spread half of the cookies with jam; top with remaining cookies.
- Frost cookies with almond frosting.
- Decorate cookies with green and red candied cherry halves.
Almond Frosting
- Mix together icing sugar, almond extract and enough hot water to get a spreading consistency.
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